Algarroba is naturally low in fat and high in fiber, making it an excellent option for digestive and metabolic health.
: Made from ground, roasted pods, it is used in baking cakes, cookies, and brownies. In recipes, you can typically substitute cocoa with an equal amount of carob powder. algarroba bean
Nutritional, biochemical, and clinical applications of carob - PMC Algarroba is naturally low in fat and high